Re:Has anyone dry bag aged a whole shortloin?

Ribstone wrote:

I’m in Wisconsin. I’m a member at Sam’s Club. There is a CostCo about 30 miles away — I’m not a member there.

I was a little turned off by a local Supermarket when buying a sub-primal. I didn’t think that they gave me a fair discount for the amount of trim loss and the labor for sectioning it myself.

As for selling T-bones you raise a good question. I don’t remember if Sam’s sells them or not. You make an excellent point, but I don’t remember seeing any steak at Sam’s that includes a bone. I think it’s tenderloin or NY strip or ribeye, and not a bone to be found in the store.

I’d also at some point like your opinion on Hereford -vs- Angus. I’ve heard plenty of hype about Angus, but don’t know the first thing about Hereford or how the two compare and contrast.

Side note, I’ve got a fridge full of beef, aging with some of the tightest seals I’ve ever had, and I’m very much looking forward to trying these out around Memorial Day.